Ajwain puri is a simple variation of puffed puris that is spiced with Ajwain - carom seeds and other assorted spices and tastes exceptionally good with curries, stir fried veggies and masala gravies like Chana masala and Lauki kofta.
The preparation of these ajwain puris is not complicated like Bhatura as no fermentation is required for the dough. For making these delicious spiced puris, a dough of whole wheat flour is kneaded with some spices and then it is rolled in small discs or puris. These are then deep fried in hot oil making them puffy and slight crisp. The distinct flavor of Ajwain (Carom seeds) gives a beautiful taste, aroma and basically this is the main ingredient why these puris taste so different from other plain puris or masala puris.
In the states of Bihar, Uttar Pradesh, Jharkhand and Punjab these ajwain puris are usually made for festivities and served with Paneer Curries like Matar Paneer Sabzi , Kaju Paneer Curry and Tawa Paneer.
Did you know, Ajwain is derived from a herb plant that originated in our very own country, India! Ajwain seeds vary from being slightly olive green to brown in colour. All parts of this herb have a very strong scent, hence it is also known as Ugragandha in Sanskrit. The seeds have a bitter and pungent flavor, somewhat like 'Oregano', and because of its strong aromatic essence, it is often added to curries and pickles. It is one of those rare spices that fulfill the twin purpose of adding flavor and being good for health. It is very good for digestion, treating common cough n cold & relieves from toothache too.